Sorry for the lack of updates! Have been pretty busy at work but I’m excited to share some good news! For the past couple of weeks, I’ve been learning and making desserts at work and I’m now officially taking care of the desserts counter at The Living Cafe! This includes raw cakes, cookies, muffins etc. I’m really excited because desserts are my passion and I have so many ideas on what to do….but I’m also nervous becuase I’m still pretty new at this and there’s alot of pressure to do this well. The learning curve is really steep and I’m trying my best to perfect all the items , but boy I’m so ready for this challenge. Hehee..its a big deal for me and I’m grateful and blessed to be given this opportunity! So if you’re in Singapore, do drop by the cafe for a slice of cake (or two…or three..or four to take away) and give me your feedback=)
If you wanna follow my kitchen “adventures”, (or so I call it) add me on instagram @shihngin for daily pictures.
Back to today’s post..
I’ve been wanting to try The Life Changing Loaf of Bread ever since My New Roots posted it. But somehow, it got KIV-ed with the backlog of recipes in my “favourites” list I’ve been wanting to try. Recently however, a few instagrammers have posted pics of themselves baking this loaf and claiming how delicious it is. So, i just had to try for myself.
The loaf is indeed delicious and I love the natural flavours! Can you belive, no sugar or yucky articifical sweeteners were used and its still flavourful? It keeps you really full too especially with all the seeds and nuts. But it is a tad dry and chewy…don’t expect your typical “bread” texure. Pair this with a light side or refreshing, zesty condiments.
Here’s the recipe (copied and paste)
THE LIFE CHANGING LOAF OF BREAD
Makes 1 loaf. Vegan
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water
1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
Keep a look out for my next post where I adapt The Life Changing Loaf and make it …The Life Changing Fruit and Nut Loaf!